THE GERLÓCZY CAFÉ PAPER
GENERATION Y - AUTUMN DESSERT PARADE - KÔBÁNYA BLUES - GRAPE VIEWPOINT
TAMÁS T.NAGY ---->
GENERATION Y GENERATION Y IS THE SHAPER AND A LAYER OF SOCIETY, WHICH NAVIGATES THE LATEST TRENDS PERFECTLY AND LIVES LIFE IN THE FASTEST PACE. I am one of the Baby Boomers, for my father was in a hurry. If he hadn’t been so hasty, I could belong to Generation X. It so happened that at Kisbudmér... / At the crossroads Kisbudmér is on the left and Nagybudmér is the right, or the other way around. It doesn’t matter. / So my father stopped by the crossroads and remembered my mother. He had two reasons to do so. One, he hadn’t seen her since the morning, and two, he got hungry. He had more than an hour to go on the Road of Wines, by its current name, to Harkány. Travellers weren’t awaited by an EU project there, / I forgot to mention that my father was a bus driver / but by the masseurs of the spa to massage the tripe out of the hedonists. The pedicurists cut out corn and calluses leisurely, so that people could take a sulphur path and then queue for lángos. Despite what studies say people were mad about street food even then. Most liked it with garlic and sour cream, and having posted their feelings and thoughts they retired to the cool shades. Recalling the resting period, I don’t think my father’s sleep was disturbed by the Peter Pan syndrome. After waking up he felt deeply the importance of lifelong learning and, accordingly, he read fine literature. He didn’t play World of Warcraft but read War and Peace instead. Analyzing further my father’s personality, he used the Twitter of the age. The postcards he sent from his travels are proof to that; in his hand-written blogs he wrote about the ups and downs of our history. The software was all right. As for the hardware, John von Neumann could have tried a little harder. On his way home my father remembered his childhood. He was grateful to my grandfather for having shown him the most modern toys of the age, so that he could learn about the latest technological innovations. He learnt to use them with confidence so he survived. He shot when he needed to and he hit the target without mercy... In the meantime my mother was preparing for his arrival. The surest sign of that was that the fish in the bathtub had finished their swim and following their execution they were placed in the cauldron. My mother switched on the Bushman TV and was waiting for my father by the blazing fire to have a chat with him. They never shared the details of the Baby Boom with me. There were taboos. And when they caught somebody peeping through the keyhole, they didn’t think to mention the mechanism of the lock. Generation Y thinks the old folks paid too high a price for their chats and it’s not willing to do the same. It doesn’t want to slave away. I wouldn’t insist on obedience either. I would be happy with the soup not getting thinner. I really don’t care if it’s served from the cauldron or in a branded paper cup. As long as it’s edible and digestible. However, I suggest that the generation mentioned above should chew on what’s written here and the thick of the soup whether they have teeth, missing teeth or removable teeth.
Illustration by Péter Flanek
I sincerely hope that Generation Y knows that chewing is a characteristic procedure of ingestion for mammals and humans, during which the solid substances are crushed by teeth, so that the multiplied surface of food makes digestion easier for the enzymes. Chewing itself, that is food crushing, is done by the teeth in the jaw, right in front of the palate. Should the teeth not be there, they must be place there. This is worth paying attention to and keeping in mind life might become a little more bearable for them. The joy of sucking on a dummy should be set aside, for the clever one drink from a glass at this age.
? GERLÓCZY Guests’Response WHAT IS A GUEST AT GERLÓCZY LIKE? WE ASKED OUR REGULARS, AND WE KEEP ASKING THREE OF THEM FOR EVERY ISSUE, HOPING THAT WE CAN SOLVE THE MYSTERY OF WHAT MAKES A GERLÓCZY GUEST.
PETI VÁMOS
HENCI VÁMOS
JÁNOS KULKA
The football camp in Balatongyörök.
The matches of the Confederation Cup.
The Konyári rosé
I like it as it is.
A slightly bigger café with drinks suitable for children.
Plane trees
I’m looking forward to the autumn, as our football coach promised we’d enter a tournament this autumn.
I’d like to make a Hungarian flag for the match with Romania.
I don’t like planning ahead
Which one is your favourite dessert at Gerlóczy?
The macaroon, obviously.
I haven’t had dessert at Gerlóczy for quite a while, I don’t remember.
The lemon cake
What do you do and what have you been up to lately?
I wouldn’t call what I do work, let’s just say I’m on holiday.
I just finished watching judo on TV, and came up to my room in the Art House.
I’m busy filming. I play in Csaba Fazekas’s ‘Swing’ and Attila Árpa’s ‘Argo 2’. In September I’ll start working in Attila Szász’s TV movie, ‘The Ambassador in Bern’ (A berni követ).
What was the best bit in the summer? What would you like to see on Kamermayer Square? It might be revamped soon.
Everybody is planning something big in the autumn. How about you?
GIFT CARD Wedding? Birthday? Anniversary? Give a Gerlóczy Gift Card. This stylish little card works like a top-up card. You buy it, top it up with a certain amount, and your friends use it to settle their bill in the café. Valid for a year.
Autumn dessert parade IN ADDITION TO THE REGULAR SELECTION, OUR PASTRY CHEFS PREPARE A BRAND NEW DESSERT WEEK BY WEEK. FIND OUT WHAT THE CURRENT ’DESSERT OF THE WEEK’ IS ON OUR WEBSITE.
Pistachio tartlet
Créme brulée
- greenish magic Grandma said - green apple and blackcurrant
- an eternal classic Opera cake
- our most musical dessert
Cheesecake
- get ready to smile!
Gerlóczy corner - 720 cc delight
Lemon tartlet
Chocolate soufflé
- with all the power of lemon, actor János Kulka’s favourite
- only melts in your mouth
Panna cotta
- the quaking Italian wonder
COMING SOON: Dulcey
RITA BENYÓ ---->
KÔBÁNYA BLUES IN THE DEPTH OF KÔBÁNYA, IN A T-SHIRT WITH BLUES PRINTED ON IT, TAMÁS T.NAGY OPENS THE DOOR. HE MAKES COFFEE (STRONG), PUTS ON MUSIC (BLUES) AND LIGHTS A CIGARETTE. HE DIDN’T PLAN ON IT, IT JUST HAPPENED; THE TITLE OF THE ARTICLE IS BORN IN A SECOND. IN AN HOUR IT TURNS OUT THAT IT WASN’T ALL ACCIDENTAL, AND THAT EVERYTHING IS JUST AS SPIRITUAL HERE AS IN A BLUES SONG They say behind every great man stands a great woman. Behind Gerlóczy, Tamás T.Nagy’s workshop is this great woman. Every brick in the renovated, refurbished industrial building in Kôbánya carries creative thought. The dismantled bricks were incorporated in another wing, the load-bearing beams were turned into a pergola and garden benches. The posters of T.Nagy’s old cheese shop and a huge double door from the Gerlóczy house have also been recycled here. Nothing is accidental or spontaneous. There’s thought and intention behind everything. And Tamás says that’s what he’d like to see in the kitchen of Gerlóczy too. That everything is what it is because that’s how they want it to be, not because it happened that way. The factory wall with built-in containers is the perfect setting for that. It is a teaching space, a training venue, the place where the Gerlóczy cakes are made and where product development happens. It is the laboratory of culinary experiments, with the ingredients, the equipment and intellectual background all in one place. Housewives rarely walk in from the street, this is a place for professors. ‘We don’t want to be a cooking course. We want to work with committed people, who believe in what they do and who want to acquire technical skills, the professionals are our target group’ says Tamás with increasing passion. This is a place where molecular cuisine and emulsion are part of the everyday vocabulary, where people think about what we sense flavours with. Our tongue, or our ears or rather our nose? Every day I break eggs, and then I start to whisk, fry or separate them. I never wanted to see, neither did I thought to ask, what was inside the shell and where exactly the yolk was in the egg. On the top, the bottom or in the middle? As soon as I got home from Tamás T.Nagy’s Kôbánya empire, I broke an egg with a strictly scientific approach for the first time in my life. I only spent there an hour and left with just a few questions, but if you enter the empire behind Gerlóczy be prepared to enter the empire of questions. It all may sound philosophical, but the old machine tool factory building hides the garden of philosophy. One wing –simply called backstage –even houses a wine cellar that evokes the atmosphere of the secret gatherings of secret societies with its long wooden table and dim light. Such sentences are uttered here as ‘Forget everything you’ve learnt so far!’ and ‘Break down the walls, learn to ask and listen, look behind things!’ Originally, a university campus was planned here. Due to the limited space the idea was set aside, only to be revisited from time to time. Now the containers hiding behind the old bricks provide space for thinking, learning and understanding, and that’s exactly what we expect from a university campus.
GERLÓCZYRecommends: AUTUMN RECOMMENDATION Our chef’s recommendation from the autumn/winter menu: Chicken breast with sundried tomatoes and provolone risotto This simple dish will surely become a favourite.
RASPBERRY ALL THE WAY THROUGH NOBILIS RASPBERRY PÁLINKA Recently, the international judges at the largest spirit competition in the world, the San Francisco World Spirits Competition awarded Nobilis Raspberry Pálinka 2012 with a gold medal. As of this autumn, it’s your job to taste and judge this raspberry pálinka with an intensive aftertaste of raspberry aroma and flavour. Can you feel it?
EXHIBITION: EGON SCHIELE AND HIS AGE 26 JUNE 2013, WEDNESDAY – 29 SEPTEMBER 2013, SUNDAY VENUE: MUSEUM OF FINE ARTS / SZÉPMÛVÉSZETI MÚZEUM
MASTERPIECES FROM THE LEOPOLD MUSEUM VIENNA - the Museum of Fine Arts presents Egon Schiele, an artist who had a major influence on early Viennese Expressionism, as well as many Viennese representatives of the style. The exhibition titled Egon Schiele and His Age showcases over fifty works by Schiele, the majority of which have been loaned by the Leopold Museum in Vienna..
© Self Portrait with Chinese Lantern Plant, 1912 Leopold Museum, Vienna
THE FALL-WINTER MENU IS ON THE WAY. YOU WILL LOVE IT!
YOU WILL BE ABLE TO PUT TOGETHER YOUR OWN MENU FROM THE AL CARTE MENU.
BÉLA JUHÁSZ ---->
GRAPE VIEWPOINT RELAXING EDUCATIONAL GAME FOR HARVEST Everybody has harvested once in his or her life, or wanted to at least. Even we city dwellers know that harvesting is done in the autumn. Smaller wineries pick the date of the harvest by such criteria as when neighbours, friends and family are free. With professional wineries different factors decide on the date of this big event. Besides the ripeness and health of the grapes and the weather, vintners base their decisions also on the style of the wine they want to make. Unconventionally, I am going to introduce to you dear reader these criteria and deciding factors through a relaxing game. Are you ready? Let the journey commence! Imagine you are a tiny grape. (If you’ve never imagined this before, be patient, you might not manage for the first attempt.) We’re happily swinging on the vine with our brothers and sisters, dreaming about growing up to be a noble wine, or even champagne. Now close your eyes and think about what kind of wine you would like to be. (This meditation exercise is greatly helped by sipping a glass of good wine.)
IF YOU WANT TO BECOME A ROSÉ, let me introduce to you another life option called siller. Siller has a somewhat deeper colour and content, that’s why it is very popular in the autumn. Also, while rosé is often underestimated, siller can accompany dishes just like red and white wines. So being a siller, you can become the highlight of the evening. What do you have to do? First, be a grape of higher tannins and content. Be harvested when ripened, and after the harvest ask to be macerated for 2 or 3 days. During this time the colouring material is dissolved from your skin giving a wonderful colour to the siller you’re becoming. If you’re still undecided, have a glass of siller at ours!
Illustration by Péter Mészáros
IF YOU WANT TO BECOME A RED WINE, you should know that although your brix level makes you ready to be harvested, the maturity of your tannins should also be considered. Your tannins are in your skin and they are responsible for your deep colour. If your tannins are immature, the customers who’ll honour you by consuming you will experience an unpleasant flinch in their mouths. In addition, you’ll have a green peppery, grassy aroma giving away the fact that you were harvested way ahead of your time. I know it’s hard but if you wait until you’re fully ripened, then, in addition to a silky texture, a great variety of red and black berries and fine spicy aromas will develop inside you. So be patient. IF YOU WANT TO BECOME A CHAMPAGNE, to be present at the first moments of exhibition openings and weddings and give a golden glow with your bubbles to anniversaries and birthdays, you should have a high acid content. The quality of the acid matters a great deal. It’s important that your acid structure is well-tuned, for nobody likes offensive acids. Although you are harvested early, you won’t be unpleasant despite your high acidity. Especially not after being fermented and matured in a bottle. Uniting with the increasingly subtle carbon dioxide and the creamy texture due to lees you’ll become an invigorating and fresh beverage, the foundation of good mood at any celebration. IF YOU WANT TO BECOME A WHITE WINE, first you have to decide on your future character. If you want to be a fresh, grassy, elderflowery wine, such as Etyeki Kúria’s Sauvignon Blanc, then you have to be harvested before you’re ripe. Should you want to be a white wine with a fuller body and more mature fruit aromas, you have to wait until you’re completely ripened. But if you’re after a truly extraordinary character, you have to stay outside a little longer, unless it proves too big a risk to your health. In this case, one of your brothers is the St Andrea Napbor from Eger.
IF YOU WANT TO BECOME A SWEET WINE, you must be really ambitious. You’ll have to meet a great number of requirements. We could also say that only privileged grapes can become such an exciting and complex wine as a Tokaji aszú. As it weren’t enough that the number of places where the terrain and weather conditions are ideal for you is limited, you also have to stay healthy right to the end of the sometimes very long harvest period. That’s when your brix level gets concentrated, newer and newer aromas develop in you, and in the meantime you need constant protection from birds and bees. If it all goes well, you are picked one by one with your noble and shrivelled brothers and sisters. After you’re soaked in fresh must and pressed, due to your high acid and sugar content only some special yeast can ferment you. You don’t open up to just anyone! Eventually you can ask yourself if you are worth all this hard work and risk-taking. We say, YES, YOU ARE. For you can become one of the best-known and greatest wines in the world, and at ours you can be the perfect finishing touch to a dinner. Dear reader, the meditation is over. We hope you are well relaxed, and if not, we suggest you open a bottle of the wine you would like to become. Cheers!
THE WEDDING BOOM IN LAST SUMMER Many of our regulars and one of our colleagues tied the knot last summer. We wish the newlyweds much happiness!
Anikó Dombi
os & Vi Gabi Szabad
& Miklós Gere
ncsér
a Nagy Photo: Klaudi
nce Szabó
Benyó Photo: Rita
Gábor Muray & Réka Klemen tisz Photo: Gábor Erdélyi
Gergely K eszler
(our depu ty maitre’d )&
Anett Horv
áth Photo: Judi t Laborczy
Cecília Ho rváth
& Róbert K Photo: Pety arádi a Egyed
tz Bea Puskás & Tomi Opi Photo: Pál Csillag
Even the photo voted the best wedding picture was taken at ours... Photo: Pál Tamás
CAFÉ ON THE HIGHEST LEVEL We’re on Népszabadság Top 50 restaurant list again this year Népszabadság’s publication, The 50 Best Hungarian Restaurants features a review on Gerlóczy, titled ‘Café on the highest level’. Gerlóczy was voted one of the 50 best restaurants in Hungary again this year. In the strong competition, with the two Michelin-starred restaurants, Costes and Onyx leading the pack, Gerlóczy came 33rd. The authors of the review spent a „perfect Sunday” at ours. Besides the lively Parisian atmosphere and the fast and efficient service they also appreciated our Wiener schnitzel, salmon steak and lemon cake.
A STORY FROM NEXT DOOR Next door: Just a few steps away from Gerlóczy, on the spot of the old launderette opened THE GARDEN STUDIO. Besides Dóri Tomcsányi’s fantastic designs, you’ll find works of many superb Hungarian designers. This old signboard (saying Laundrette in Hungarian) was found and kept by the owners on the Vitkovits Mihány utca front of the shop. Adjacent to the shop is the fairyland of the Small Garden, where you’ll find magical creatures, Danish design storage boxes, fabulous children’s books and cute children’s clothing also by Hungarian designers. Go and have a look around, and have a good cup of coffee at ours afterwards.
TRIPADVISOR ROOMS DE LUX ON THE 3RD PLACE Our rooms are on the 3rd place, the highest ever ranking in our history, according to world travellers. Ranking close to list-topper Gresham Palace is a real honour. Thank you for the reviews.
SHARE THE BED BUT NOT THE CHOCOLATE! We’ve served this Valhrona dark chocolate bar with our espresso for years, and we also sweeten your hotel check-in experience with these pillow chocolates. But why this particular chocolate. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.
Its packaging has the same Pantone colour number as the Gerlóczy logo. You don’t have to grab it with both hands. Two people can eat it simultaneously. It’s better than a sleeping pill. Everyone can have some. I forgot. It melts. If it melts too much it doesn’t spill out. Our hot chocolate is made from it. French. Both of its sides taste the same. The bar was boring. 64% cocoa content. I don’t have to make it myself. It doesn’t roll off of the pillows. Balanced flavour. Sensual. Good design. It doesn’t explode by itself. Pleasure.
LIKE A FISH IN WATER
POCKETBIKE
NÔK LAPJA IN GERLÓCZY Katinka Hosszú world champion swimmer arrived at the Nôk Lapja (a weekly mag for women) photo shoot in Gerlóczy straight from her honeymoon. Or rather straight from Komjádi swimming pool after her morning training session. Katinka is all friendly smiles and just like her husband and swimming coach Shane Tusup. We heard that after the photo shoot the swimmer headed to her hometown, Baja.
p Photo: Nôk Lapja - Szilvia Csibi
Rent it, roll it, fold it and in the meantime enjoy sightseeing from the saddle! You don’t have to leave this bike behind for a second; you can take it with you anywhere you go. Bike Bro’s easy-to-use and stylish bike are available for rent at our reception. Please notify the front desk when you would like a bike and the Bike Bro boys will deliver it straightaway. PRICES: Half a day (6 hours): 3000 HUF One day (21 hours): 4500 HUF 2 days: 7000 HUF 3 days: 9000 HUF
Storiesfromthebarcabinet AN OLD FAVOURITE FROM THE WORLD OF COGNACS THE CENTURIES-OLD ANECDOTES MAKE THE CULTURE OF FRENCH BEVERAGES, ESPECIALLY THAT OF COGNAC, WORTHY OF SPECIAL ATTENTION TO THIS DAY. DELAMAIN COGNAC HOUSE IS A CROWN JEWEL IN THIS UNIQUELY RICH TRADITION. One, protestant, side of the Delamain family settled in Ireland in the early 17th century. One descendant, James Delamain returned at the tender age of 21 to join his father-in-law’s, Isaac Ranson’s trading company in 1762. The history of the Jarnac-based company could be tracked back to the beginning of cognac production; and it had exported cognac to Ireland and the Netherlands since 1725. This company was the foundation of the future Delamain (called Roullet at the time) Cognac House that was established in 1824. You’ll also find humanists, scientists and poets among the descendants of the Delamain family. Author and ornithologist Robert Delamain was also a member of the family, whose book The History of Cognac (1935) is still a point of reference in trade schools and among cognac connoisseurs. Located along the Charente River, thus having an ideal humidity, the 17th century Delamain cellars hide thousands of barrels and glass gallon jars many of which are from the 19th century. The oldest demijohn contains a distillate from 1847. And the Delamains are not afraid to use them! Their special cognacs are often mixed with 100-150year-old distillates (note. cognac only matures in the barrel, but not after bottling or decantation in glass gallon jars). Even the youngest Delamain product, Pale&Dry is created from cognac that was matured for at least 25 years. And these younger editions all contain really old (only 15% vol. due to evaporation) cognacs as well, thus achieving the desired character and alcohol content. They source their cognacs exclusively from Grande Champagne, the region considered to yield the best possible quality. There’s no pre-existing contract, cognacs are bought only after a tasting process. Due to its decades-long experience and connections, Delamain has an unparalleled vintage back catalogue, which, unlike the constant quality of the regular editions, carries individual characteristics. In Hungary, the kind of continuity that is present in the Delamain Cognac House is imaginable, although it’s never too late to imagine such anecdotes even in our country. www.whiskynet.hu
DELAMA
IN COGNAC
BEAUJOLAIS ARRIVES AT GERLÓCZY ON TIME! “LE BEAUJOLAIS NOUVEAU EST ARRIVÉ!” Take your first sip of the French new wine that comes with an authentic Beaujolais menu. DATE: 21st November, 2013 at 7 p.m. --- VENUE: Gerlóczy Café, Fish Terrace VOILA - Beaujolais Menu: Freshly sliced Serrano ham, Home-made pâté, Cornichon in vinegar Home-made bread and a glass of Louis Jadot Beaujolais Villages Primeur 2013 The menu costs 3,800 HUF/person --- available until the end of November at Gerlóczy Tradition has it that on the third Thursday of each November an hour after midnight millions of bottles of Beaujolais Nouveau (French new wine) begin their journey from small French villages to Paris for shipment to all parts of the world. Banners proclaim the good news: Le Beaujolais Nouveau est arrivé! "The New Beaujolais has arrived!" One of the most frivolous and animated rituals in the wine world begins, and by the time it is over, over 65 million bottles will be distributed and drunk around the world. It has become a worldwide race to be the first to serve the new wine of the vintage. Beaujolais has been carried by motorcycles, airships, private jets and even rickshaws to its final destinations.
GERLÓCZY:Café with rooms There are many exciting people staying in Gerlóczy from all over the world. Who are they? In each issue, we introduce one of them.
‘ONE-NIGHT STAND’ FOLLOWED BY A WEDDING NIGHT AT GERLÓCZY... THEY ARE CHEERFUL WITH SPARKLES IN THEIR EYES, THEY ARE IN LOVE AND HAPPY. WE SPOKE TO THE NEWLYWEDS, BEA PUSKÁS AND TOMAS OPITZ. Where to spend our wedding night is not an easy decision to make, as in an ideal case, there’s only one of it. Why did you choose Gerlóczy’s balcony room? Bea: We are linked to Gerlóczy by several ties. The café’s French charm and atmosphere remind me of my student years in Paris. From the many times we spent at Gerlóczy the most memorable was when we celebrated our six-month anniversary here. During your „one-night stand” game we were the lucky ones spending the night here. It was a wonderful night; I was captivated by the clawfoot tub and, of course, love. Tomas: Obviously, spending your wedding night in such a fabulous place was unforgettable (where would it not be so?). Although the groom misses out on another significant part of the wedding, that is the bride’s preparation, its moments are preserved captured on pictures. That was why a beautiful and extraordinary venue was crucial, as it also had to be in sync with the atmosphere of the wedding. (We dreamed of wedding in a French picnic style.) Have you slept in hotels in your on city at other occasions? What does it feel like waking up in Budapest as a tourist? Bea: I have. We spent our one-year anniversary in another magical hotel in Budapest (it was a surprise for me). It was an intoxicating feeling waking up to one of the most beautiful views in the world. Our wedding day was the most wonderful day of my life that was based on a quiet and intimate preparation. Tomas: Our one-night stand occurred in February, we slept not in the balcony room then. Since then we toyed with the idea that we should return there and have a lazy breakfast in the shadow of the large tree. We heard you went on a honeymoon straight after the wedding. Where did you go? Bea: We went for a long holiday to Lake Balaton with our loved ones. For days we only talked about the wedding. It would have been a shame not to do it, although it wasn’t a classic honeymoon. We’d done that a bit earlier. Tomas: (As February is a significant month in our relationship), we had the civil ceremony on Valentine’s Day in secret in the small circle of family. Afterwards we went on a holiday to enjoy the beauty of the tropical deciduous forest and the strength of the ocean in Península Papagayo in Costa Rica. What would you like to see on Kamermayer Square? Bea: I find the current state of the street leading to the square depressing. The vacant shops should be filled with the works of remarkably unique designers. There are so many talented young Hungarian jewellery designers who cannot realize their full potential. Tomas: That’s a good example. We are partial to contemporary jewellery design. We had our engagement and wedding rings made by a Hungarian designer. But I would also like to see more bicycles, buggies, scooters and rollerblades on the square. What would you recommend your friends to try in the restaurant? Bea: Gerlóczy is ideal for leisurely breakfasts and quick business lunches, but we like having dinners here the most. We love the romantic dinners that last into the night, and dessert is an essential part of such dinners. Our current favourite is the giant macaroon with blackberries. We tried it first a few days before the wedding, and we’ve kept on trying it. It’s always perfect. Tomas: I was born in Venezuela, so I love fish and all kinds of seafood. I highly recommend the fish dishes and the oyster season. What’s your advice to couple who haven’t tied the knot yet? Bea: It is a very pure feeling. I think what makes a wedding and a marriage good is if you feel it’s not a single decision but something much more than that. Tomas: You have to believe in happiness and it will find you.
ARE Y OUR F OREIG BUSIN N ESS PA RTNER COMIN S G TO T Sleep OWN? them in Ger lóczy! Reser v a +36 8 tion at 0 toll fre 102 600 e num ber.
The rooms rates are: WITH FREE WIFI AND FREE IN ROOM MINIBAR WITH DAILY REFILL!
standard room for two: 95 euro/room/night+ 12 for Breakfast /each Attic room for two: 80 euro/room/night+ 12 for Breakfast /each Balcony room: 95 euro/room/night+ 12 for Breakfast /each + 15 euro balcony charge Address: Gerlóczy Rooms deLux 1052 Budapest, Gerlóczy u. 1 - above Gerlóczy Café IMPRESSUM: Contributors: Regina Bruckner, Eszter Szegô, Tamás T. Nagy, Béla Juhász English Editor: Aranka Szabó Design/Photo: Péter Flanek, Printed by: Intruder --- e-mail: marketing@gerloczy.hu Published in 1500 copies by Gerlóczy Kávéház Kft., 1052 Budapest, Gerlóczy utca 1. --- Open: all days 7am - 11pm
Photo: Pál Csillag, Péter Flanek